These delicious bite sized rice cakes are a traditional Swahili breakfast and snack favourite, but I was delighted when I encountered them in the coastal cities of southern Somalia. They are crunchy outside, and soft and fragrant inside.
This colourful pineapple and saffron rice goes beautifully with a hot curry. My mother knows how much I love this dish and kindly shared the recipe. You can add raisins, sultanas and cashew nuts to add crunch and sweetness.
Pancakes and berries with cream is such an indulgent breakfast and one that I like to enjoy occasionally and not just for breakfast! I have spiced this recipe up with the addition of cardamom, which adds a wonderful scent and flavour.
This pancake recipe is different from the typical Somali malawax in that the mixture is thicker and the pancakes are fluffier.
Goat is a popular meat amongst the nomadic Somali people who praise its soft, juicy taste. Roast goat is the preferred method of cooking. In this recipe I have used a spice blend to marinate the meat. The result is soft, succulent, fall off the bone meat that is packed with flavour.
You expect raclette, cheese fondue and rosti in a Swiss kitchen and not tamarind flavoured kebabs, but for Kenyan-born Fatuma the flavours of home have helped her acclimatise to her new world. Read more
Nothing beats the wonderful fragrance that spices give food. What spices you use and the quantities are what give Somali food its unique and very individual taste.
There is a fine tradition in Somali society known as casariya, a word that is loosely translated to mean afternoon tea. Wonderfully spiced tea called shaah in Somali is often served with various types of sweet or savoury treats. And you never, ever have shaah without sheeko (stories)!
Sambuus, sambusa, samosa – are delicious, regardless of what name you use for them. They are a great snack or appetiser.